Nuri`s Mediterranean Chicken Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg chicken or chicken parts (wings, legs, etc.)
- 1 kg potato (s)
- 1 large aubergine (approx. 500 g) or 2 small ones
- 3 bell peppers, 1 red, 2 yellow
- 3 medium tomato (s)
- 4 garlic clove (s)
- salt and pepper
- herbs Provence
- 5 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Divide the chicken into portion-sized pieces or use chicken pieces. Season the pieces with salt, pepper and Provence herbs and place on the drip pan. Set the oven to 180 degrees hot air and bake the chicken pieces for a total of about 55 minutes.
- In the meantime, peel the potatoes and quarter or eighth. Wash the aubergine, cut off the stem, cut the aubergine in half and quarter the halves again. Wash, core, halve the peppers and divide again lengthways into three parts. Wash the tomatoes, remove the stem and cut into quarters. Peel the garlic and cut into thin slices.
- After about 15 minutes of baking, add the potatoes to the drip pan. After another 10 minutes add the aubergine, after another 10 minutes add the peppers and tomatoes. Mix everything well and put the chicken pieces on top.
- Put the garlic in a coffee cup, mix with 1 teaspoon salt and crush a little. Goes well with a teaspoon. Add plenty of pepper and mix with 5 tablespoons of olive oil. 10 minutes before the end of the cooking time, fold the garlic mixture into the vegetables and potatoes in the dripping pan.
- This goes well with white bread, bulgur, garlic yogurt and green salad.
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